Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

By Jessica Hylton - - Updated

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

Maple garlic roasted carrots on a baking tray.

I think it’s safe to say that the happiest part of my Saturdays are going to the farmer’s market. I love the new, organic, imperfect finds, and I think they are pretty symbolic of life itself: beauty in the flaws. These carrots were among my last farmer’s market’s finds and when combined with the glorious combination of garlic, maple syrup, coconut oil and thyme, produced the most fork tender, flavourful and divine roasted carrots I’ve ever had the pleasure of tasting. The real star of this recipe? The carrot greens chimichurri. Mind. Blown.

A row of raw carrots.

It was a bittersweet moment cooking these carrots. They were sitting pretty in my fridge, given the top shelf glory spot, speckled in various shades of orange and purple for only two days before I remembered that they weren’t actually decoration. Some people might dislike the bumps, bruises and odd shapes but that’s exactly what drew me to them. I knew that I wanted to make a dish that was simple so as to preserve them in their natural state but to completely enhance their flavour. Roasting vegetables is kind of a no-brainer when it comes to that.

A few cloves of garlic and a mix of maple syrup, coconut oil and thyme later, these roasted carrots were born. Out came a sweet and savoury, completely fork tender piping hot bite of heaven. They are lit pieces of candy. Then came the carrot greens chimichurri which I have been putting on every. single. thing.

A bowl of carrot greens chimichurri with a spoon beside it.
I have been a fan of chimichurri for a few years and knew it would pair perfectly with these carrots. I thought it would be nice to try and utilise the entire carrot. After all, it’s all entirely edible. Carrot greens resemble parsley and cilantro and are like their thinner cousin. I washed them like I would any other herb, mixed in some chimichurri-esque ingredients (red onion, vinegar, garlic cloves, olive oil, lime and red pepper flakes) and left it to set. In case you’re wondering YES, the Mr. and I DO go through about 3 heads of garlic per week minimum. Sometimes I think my blog should be called Garlic in the Kitchen.

A row of maple garlic roasted carrots on a baking tray.

This carrot greens chimichurri has probably been one of the best spreads I have ever tried. I am a lover of all things brine-y, and it captures everything that is a classic chimichurri. You wouldn’t even know it wasn’t parsley or cilantro. Two hours after I made it it tasted even better after the flavours got some time to marry, and the next day significantly more divine. I would recommend making the chimichurri first so that it’s at its max potential when it’s smothered on your carrots. P.S. – put it on everything. I had a carrot greens and vegan goat cheese naan bread pizza for dinner, I’ve been putting it on homemade bread, crackers, eating it with a spoon…you name it. It’s divine with a capital D.

Close up of chimichurri sauce in a glass bowl.

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A row of roasted carrots on a baking sheet.

Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. 
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Course Jams, Sauces, Dips & Spreads, Sauces
Cuisine American
Ingredients

Carrot Greens Chimichurri

  • 3 cups carrot greens washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup red onions finely chopped
  • 3 cloves garlic minced
  • Freshly ground sea salt and black pepper to taste
  • 2 tablespoon white wine vinegar
  • 1 1/2 tablespoon freshly squeezed lime juice

Maple Garlic Roasted Carrots

  • 3 cloves garlic sliced
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 3 sprigs thyme chopped
  • Freshly ground sea salt and black pepper to taste
  • 1 pound carrots washed, dried and cut in half
Instructions

Instructions

Carrot Green Chimichurri

  • Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Maple Garlic Roasted Carrots

  • Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.
  • In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
  • Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
  • Roast for 15-18 minutes in the oven, watching to ensure they don't burn.
  • Remove and allow to cool slightly. Season with salt if necessary.
  • Top with the chimichurri. Enjoy!
NOTES
If you try these Maple Garlic Roasted Carrots with Carrot Greens Chimichurri, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
 

Nutrition

Calories: 379kcal | Carbohydrates: 24g | Protein: 4g | Fat: 31g | Saturated Fat: 7g | Sodium: 229mg | Potassium: 412mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19017IU | Vitamin C: 48mg | Calcium: 210mg | Iron: 5mg
by Jessica

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Recipe Rating




23 comments

  1. Vi Costello says:

    5 stars
    Beautiful colors. Bright taste

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